When I think of fresh fruit pies, I think of Spring and Summer, which makes me the happiest. This Blueberry Lemon Zest Pie with a Herringbone Crust is just in time for National Blueberry Pie Day. I made the herringbone Crust after watching YouTube videos about a million times! It was definitely the hardest Crust I’ve ever done, but now that I’ve gotten the technique down, I look forward to making it again & again…
The Herringbone Pie Crust is a technique that is great to learn to make your pies look pretty. It definitely gave me a challenge figuring it out though. Lol. If you turn up the wrong pie strip once, it will throw off the whole design. I had to backtrack a few times and redo it. Watch the video to see how to design it.
Blueberry Lemon Zest Pie with Herringbone Crust
Ingredients
- 1 cup sugar
- 4 cups blueberries
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp butter, cubed and frozen
Pie Crust
- 1 1/2 sticks butter
- 3/4 cup water
- 2 1/2 cups flour
- 2 tbsp shortening, frozen
Instructions
- Preheat oven to 425 degrees Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries in a bowl. Set aside.
Pie Crust
- Cut butter into 1/2-inch cubes and freeze. Combine flour and salt in a large mixing bowl; add frozen butter and shortening. Toss together in a food processor and pulse until combined. Pour water through the top until combined. Divide dough in half. Roll out one piece for the bottom crust. Fill with blueberry filling. Roll out second dough. Cut into even strips. Use a ruler to assist with the evenness. Weave into a herringbone design. *See video. Bake in a 350 degree oven for an hour or until browned. Cool on a wire rack.
